Pot Roast

Go to the store and get some gravy mix its called Au Jus. It has a beef base. its a clear gravy not like the thicker gravies. read the instructions on the back depending on which company you got the packet from it will say add the Au Jus to 2 or 3 cups of water. I line my baking pan with reynolds wrap shiney side down. Place your roast in the middle of the pan. Pour half the gravy over the roast cover with reynolds wrap and place in oven on 425 degrees. After 45 minutes, add your carrots. After an hour and half, turn your roast over add cut up potatoes, green beans, broccolli or any other veggies you want to use, I have even put white frozen corn in pour the remaining gravy over the rest of your veggies salt and pepper and return to oven for about another 45 minutes. your roast will be so moist you will think you are eating prime rib. If you are making a large roast and lots of veggies, use two packages of the Au Jus. Let me know if you try it, my family loves it this way and its never dry or bland.

I actually do the same thing Ricki does - put the pot roast in a crockpot for the day with some water and vegetables (carrots, potatoes, and celery) all around it. Every now and then I'll ladle some of the juice that's at the bottom over the entire roast. After it's done I serve it with Béarnaise sauce over it.

I am from Philippines so Pot Roast is not a common dish there. honestly I haven't even tried eating pot roast and I am curious of how it tastes. but if you are looking for a good tasty food that's simple to cook. try researching about our very own local specialty "ADOBONG MANOK" it tastes really good if you know how to cook it. although its color is black from the soy sauce and the overall presentation is like 2 out of 10 in a person who lives outside Philippines. I think its worth a try if you are really bored.